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Instant Pot Paleo Chipotle - Honey Chicken Tenders - Dump and Go Dinner

<p>Spice up your mealtime routine with a mash up of sweet and savory deliciousness. These Instant Pot Paleo Chipotle-Honey Chicken Tenders are perfect with a side of paleo friendly coleslaw or atop a veggie laden spinach salad.</p>
4 Servings Recipe By

Ingredients

  • 1 teaspoon Chipotle Chili Powder
  • 1 teaspoon Cumin
  • 1 1/2 teaspoons Paprika
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Mustard Seed, Ground
  • 1/2 teaspoons Oregano, Dried
  • 1 1/2 pounds Chicken Tenders, Fresh

Serving Day Ingredients

  • 1/4 cups Honey

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 260 Calories
  • 3g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 97mg Cholesterol
  • 826mg Sodium
  • 20g Total Carb
  • 1g Fiber
  • 16g Total Sugars (Includes 16g Added Sugars)
  • 40g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Combine chipotle powder, cumin, paprika, salt, onion powder, garlic powder, dry mustard, and dried oregano.
  4. Rub chicken with spice mix. Place on trivet once seasoned.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 9 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Remove chicken from pot and drain water.
  9. Change setting to saute. Add chicken back to pot and baste chicken with honey, creating a glaze, turning over and coating both sides generously. Cook for 2-3 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine chipotle powder, cumin, paprika, salt, onion powder, garlic powder, dry mustard, and dried oregano.
  2. Rub chicken with spice mix and divide among freezer containers.
  3. Seal, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Place frozen contents on trivet. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.
  7. Remove chicken from pot and drain water.
  8. Change setting to saute, add chicken back to pot and baste chicken with honey, creating a glaze, turning over and coating both sides generously.
  9. Saute for 2-3 minutes.

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